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The ideal way to celebrate St Patrick’s Day or an abomination best left in the Irish theme pub? Do you use espresso or filter, plain old whiskey or added liqueur – and just how do you get the cream to float on top?

Tweaking the toppings and adding extra cheese is often the only way to make a bought pizza a truly indulgent treat. But what do you add to yours? And is pizza the only ready meal that demands a makeover?

HOT LIST

When does a place officially become a favourite? The restaurant you always fall back on when you’re in the area or are making a recommendation. The pub where the bar staff recognise your face. The nightclub where the bouncers greet you with a nod and a smile.

When asked if I was interested in reviewing a new Italian lunch place on Fleet Street, my first thought was: Fleet Street is a bit of a trek. To be fair, it turned out to be a lot closer than I thought (even in heels). More importantly, it was very much worth the trip.

“Pizza for dessert?” Despite the best efforts of our lovely waitress, who talked us through the menu of the Mayfair Pizza Co, it was the sweet pizzas, which included Wild Strawberry and Limoncello and Lime, Banana Tiramis and Nutella Calzone, that stood out as a potential challenge for my ‘classic’ palate.

If you’re serving salmon this Christmas, should you play it safe with traditional oak-smoked or take a gamble on maple syrup, seaweed or even whisky and ‘gold’ varieties? We put this year’s supermarket offerings to the test

In fish fingers’ 60th year in the UK, How to Eat is considering their highest complete expression: the fish finger sandwich. White bread or brown? Tartare or tomato sauce? Slice of cheese? As ever, there’s a great deal to chew over